Ever tried making those cinnamon rolls but wanted something different? These blackberry sweet rolls are exactly what u need. I made them last weekend and honestly can’t stop thinking bout them. The combo of tangy berries with that sweet dough just hits different. They’re not complicated either – perfect for when u want something special without spending all day in the kitchen. Keep reading to see how easy they are to make!
Why You’ll Love These Blackberry Sweet Rolls
Let’s be real – making yeasted rolls can be intimidating. But these blackberry sweet rolls are super forgiving and don’t need perfect technique. The first time I made these was for my sister’s birthday brunch, and everyone kept asking for the recipe. Even my mom who’s super picky about breakfast pastries couldn’t stop eating them!
You can totally customize these too. Change up the berries, add some lemon zest, or even mix in some white chocolate chips. The base recipe stays the same, but you get to make it your own.
What You’ll Need for the Best Homemade Blackberry Sweet Rolls
For the Dough:
- Warm milk: Needs to be just warm enough to activate the yeast but not hot. I use whole milk for richness, but 2% works too
- Active dry yeast: Makes the dough rise and get fluffy. Don’t use expired yeast – learned that the hard way!
- Granulated sugar: Feeds the yeast and adds sweetness to balance the tart berries
- Eggs: Bring to room temp for best results
- Unsalted butter: I like using European-style butter when I can, but regular works fine
- All-purpose flour: The standard flour works perfect here – no need for anything fancy
- Salt: Just a bit to enhance all the flavors
For the Blackberry Filling:
- Fresh blackberries: The star of these rolls! Pick plump ones with deep color. Frozen work too if thawed and drained
- Brown sugar: Adds that caramel note that works amazing with berries
- Cornstarch: Helps thicken the filling so it doesn’t make the rolls soggy
- Lemon juice: Just a splash brightens everything up
- Butter: For spreading on the dough before adding filling
For the Glaze:
- Powdered sugar: Makes the glaze smooth without graininess
- Cream cheese: Adds tangy richness that pairs perfectly with blackberry sweet rolls
- Vanilla extract: Just a splash adds depth
- Milk or cream: To thin the glaze to the right consistency
How to Make Perfect Blackberry Sweet Rolls
Step 1: Make the Dough
- Warm milk to about 110°F – should feel warm but not hot on your wrist
- Mix warm milk with yeast and 1 tbsp sugar, let sit till foamy (about 5-10 mins)
- In large bowl, mix remaining sugar, eggs, and melted butter
- Add yeast mixture and stir to combine
- Gradually add flour and salt, mixing until dough forms
- Knead dough on floured surface for about 5 mins until smooth and elastic
- Place in oiled bowl, cover with towel, let rise in warm spot until doubled (60-90 mins)
Step 2: Prepare the Filling
- Cook blackberries, brown sugar, cornstarch and lemon juice in saucepan over medium heat
- Mash berries slightly as they cook, keep stirring until mixture thickens (about 5-7 mins)
- Remove from heat and let cool completely – super important or it’ll make the dough soggy!
Step 3: Assemble the Rolls
- Punch down risen dough and roll out on floured surface to rectangle about 16×12 inches
- Spread softened butter over entire surface
- Spread cooled blackberry filling evenly, leaving 1/2 inch border around edges
- Starting from long edge, roll dough tightly into log
- Cut into 12 even pieces using dental floss or sharp knife (floss works way better!)
- Place rolls in greased baking dish, leaving space between each for rising
- Cover and let rise again until puffy, about 30-45 mins
Step 4: Bake and Glaze
- Preheat oven to 350°F while rolls are doing final rise
- Bake until golden brown, about 25-30 mins – they should sound hollow when tapped
- While rolls are baking, mix powdered sugar, softened cream cheese, vanilla, and enough milk to make smooth glaze
- Let rolls cool for 10 mins, then drizzle with glaze while still warm
Tasty Variations for Your Blackberry Sweet Rolls
Mixed Berry Version
Add raspberries and blueberries to the blackberries for more complex flavor. This combo reminds me of summer berry picking with my kids – so good with these sweet rolls!
Lemon Blackberry
Add lemon zest to both the dough and the glaze. The citrus really makes the blackberry flavor pop even more.
Blackberry Almond
Add 1/2 tsp almond extract to the dough and sprinkle sliced almonds on top after glazing. This fancy twist makes these blackberry sweet rolls perfect for special brunches.
Cinnamon Blackberry
Add 1 tbsp cinnamon to the blackberry filling for a twist on classic cinnamon rolls. It’s like the best of both worlds!
Blackberry Cream Cheese
Spread thin layer of sweetened cream cheese on dough before adding blackberry filling. This makes the rolls super rich and decadent.
FAQ About Homemade Blackberry Sweet Rolls
Can I make blackberry sweet rolls ahead of time?
Totally! You can prep these rolls the night before. Just assemble them, cover tightly, and refrigerate. Take them out about 45 mins before baking to come to room temp and finish rising. Perfect for holiday mornings when u don’t wanna do all the work.
How do I store leftover blackberry sweet rolls?
Keep them in airtight container at room temp for 2 days or refrigerate for up to 5 days. They’re actually pretty good cold from the fridge too! To reheat, microwave for 15-20 seconds or warm in 300°F oven for 5 mins.
Can I freeze blackberry sweet rolls?
Yep! Freeze them either before or after baking. For unbaked rolls, freeze after cutting and arranging in pan, then thaw overnight in fridge before final rise and baking. For baked rolls, freeze without glaze, then thaw and warm in oven before adding fresh glaze.
Can I use different berries for these sweet rolls?
For sure! Raspberries, blueberries or strawberries all work great. Just adjust sugar depending on how sweet ur berries are. If u like my blackberry sweet rolls recipe, you might also enjoy my Buttermilk Blueberry Scones which use similar flavors.
Why are my blackberry sweet rolls dry?
Probably overbaked them or used too much flour. The dough should be soft and slightly sticky when kneading. Also make sure to measure flour by spooning into measuring cup, not packing it in.
What if my yeast doesn’t foam?
If after 10 mins ur yeast mixture isn’t foamy, the yeast is probably dead. Start over with fresh yeast or check milk temp – too hot will kill yeast, too cold won’t activate it.
How do I know when blackberry sweet rolls are done baking?
They should be golden brown on top and sound hollow when tapped. If you have thermometer, center should reach 190°F. Under-baked rolls will be doughy in center, so better to bake a few mins longer if ur not sure.
Make These Blackberry Sweet Rolls Your New Favorite Breakfast
These blackberry sweet rolls have become our Sunday tradition. Something about that combo of soft dough and tangy blackberry filling just makes everyone happy. My husband, who usually skips breakfast, always makes an exception for these.
What I love most is seeing people’s surprise when they taste that burst of blackberry instead of the cinnamon they expected. It’s familiar enough to be comforting but different enough to be special. Give them a try next weekend – bet they’ll become your tradition too!
Blackberry Sweet Rolls
Equipment
- Mixing bowls
- Saucepan
- Rolling Pin
- 9×13-inch baking dish
- Measuring cups and spoons
- Dough scraper or sharp knife/dental floss
- Stand mixer (optional)
Ingredients
- For the Dough:
- 1 cup warm milk 110°F
- 2 1/4 tsp active dry yeast 1 packet
- 1/4 cup granulated sugar plus 1 tbsp for yeast
- 2 large eggs room temperature
- 1/3 cup unsalted butter melted
- 4 cups all-purpose flour
- 1/2 tsp salt
- For the Blackberry Filling:
- 2 cups fresh or thawed blackberries
- 1/2 cup brown sugar
- 1 tbsp cornstarch
- 1 tbsp lemon juice
- 2 tbsp unsalted butter for spreading
- For the Glaze:
- 1 cup powdered sugar
- 2 oz cream cheese softened
- 1/2 tsp vanilla extract
- 2 –3 tbsp milk or cream
Instructions
- Make the Dough
- Warm milk and combine with yeast and 1 tbsp sugar; let sit 5–10 mins until foamy.
- Mix remaining sugar, eggs, and melted butter in a large bowl.
- Stir in yeast mixture.
- Gradually add flour and salt; knead until smooth and elastic (about 5 mins).
- Place dough in oiled bowl, cover, and let rise in warm spot until doubled (60–90 mins).
- Prepare the Filling
- In a saucepan, cook blackberries, brown sugar, cornstarch, and lemon juice over medium heat.
- Slightly mash berries and cook until thickened (5–7 mins). Let cool completely.
- Assemble the Rolls
- Punch down dough and roll into 16×12 inch rectangle.
- Spread softened butter, then cooled filling.
- Roll up tightly and cut into 12 even rolls.
- Place in greased baking dish, cover, and rise again 30–45 mins.
- Bake and Glaze
- Preheat oven to 350°F.
- Bake 25–30 mins until golden and hollow-sounding when tapped.
- Mix glaze ingredients; drizzle over slightly cooled rolls.